Prep Time: 15 minutesCook Time: 6 hours, minimum
Serving Size: 4-6
3 Rabbits quartered (about 4 lbs.) **
Roux: (1 cup each flour and Vegetable or Canola cooking oil)
Diced Trinity: (2 large onions, 1 bell pepper and 1 stalk of celery)
1 handful chopped Shallots (green onions/scallions)
2 Rotel Original Diced Chili Tomatoes 10 oz. cans
1 Hunts Fire Roasted Diced or Stewed Tomatoes 14.5 oz. can
2 cans Mushroom pieces and stems 6 oz. ea.
4 oz. Worcestershire
4 oz. Wishbone Robusto Italian Dressing
4 tbsp (2 oz.) Tabasco Chipotle Sauce
2 tbsp. (1 oz.) Granulated Cayenne Pepper or Hot Sauce
2 tbsp. (1 oz.) Morton Season-All
1 qt. Water
8 oz. jar xtra-small Cocktail Onions (drained and rinsed)
1 tbsp. each Sugar and Baking Soda
Marinate rabbit in Worcestershire and Italian dressing and lightly coat with Season-All then set aside in refrigerator. If possible do this 1-2 hr. ahead or even better the night before you begin to cook.
Mix oil and flour in heavy bottom 8 quart Magnalite or black iron pot. Begin heating on med/low fire to brown Roux to a dark chocolate color.
Blend in Trinity and sauté 15 min. Add in Cocktail Onions, Rotel and Tomatoes and sauté another 15 min. Add in rabbit. Stir around until meat is lightly browned.
Add 2 cups water and keep stirring at med. heat and it will thin it out after about 5 min. (add more water a couple of oz. at a time if needed)
Add in all remaining ingredients, cover and simmer on very low 4-6 hrs,
or however long it takes to neutralize the acid/bitter taste of the tomatoes.
Stir every 10-15 min. If any sticking, add a couple of ounces of water.
It should be thick enough to hold spoon straight up in pot but feel fluid on bottom of pot.
Serve over hot, steaming, cooked rice with a side of yellow potato salad.
**Options: Replace rabbit with diced pork, chicken thighs, alligator or turtle, etc.
If using chicken or turtle, remove after browning and return to pot in last 2-3 hrs. of cooking time.
Submitted By: Anthony Guidry, EMT-Paramedic
Louisiana, USA
12 comments:
Now that's what I'm talikg about! Sean
I did it with pork stew meat and it was great. I did have trouble with it sticking to the bottom, but I didn't have a real heavy pot. I'm going to invest in a better one since I plan on cooking like this often. I have a glass top stove so I can't use a black iron. What is "Magnalight", a brand or type; if I can't get one, what else do you suggest? BJ
I am also curious about it. Only thing coming up on internet search was a MagLight flashlight. Is this a Louisiana nickname/slang for a certain type or a local brand you can only get in Cajun Country? I saw it was being used in half of your Louisiana dishes.
Google search Magnalite pots
Turned out great! I don't hunt, so I bought frozen farm raised rabbit. I've tried to make a picant before but used tomato sauce as the recipe from the Food Network called for and it was too bitter. This one didn't have that aftertaste. Maybe TV cooking shows should get La. recipes from La. cooks like you do. Ms. Nichole; How'd you find these people? Any thoughts on U-Tube demos? Sean
Can you do this without using the roux? The recipe itself looks good, but the flour and oil doesn't look too appitizing and I'm thinking that's why BJ had trouble with it sticking. I'm also concerned about the extra empty calories.
@Nig John: Tony (the author of this recesipie) also has a glass cook top. He does use cast iron on it, but not more than a 5 qt Dutch oven. He has no problems with it. I prefer my trusty gas stove.
@Big John: Tony (the author of this recesipie) also has a glass cook top. He does use cast iron on it, but not more than a 5 qt Dutch oven. He has no problems with it. I prefer my trusty gas stove.
@Big John: Tony (the author of this recesipie) also has a glass cook top. He does use cast iron on it, but not more than a 5 qt Dutch oven. He has no problems with it. I prefer my trusty gas stove.
Magnalite is a brand that no household in South La. can do without. It is made from an alloy of Ccast Iron cookware it has a bottom that is over twice the thickness of the upper walls with the wall being thicker on lower half, tapering uppward to top. This cases heat to disperse and cook food evenly. The Original was so goo they put themself out of buisness (thay last forever). Was bought out and nowe Magnalite Classic and MacWare use the same process and work identical, although it doesn't have the same hi quality finish, so it will dull or tarnish quickly. They STILL are great pots.
Wallmart.com handles the Classic and MacWare (cheaper price) can be bought online.
@Big John > It is a myth you can't use Cast Iron on a Glass Top. You have to be careful not to drag (may Scratch the top) or drop (will break the top). Jai's right, I won't use bigger than a 5 or 6 qt. A smooth bottom Enamel Coated Cast Iron pot is an even better choice to help eliminate the chance of scratching.
Without a Roux it is called a Court Bullion > nowhere near the same flavor, that's why this is usually only done with Redfish or Catfish, since they have an overpowering taste on their own; and most cooks, including me, actually still use a very thin Roux.
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